Pre-harvest climatic conditions and genotype may have important effects on head quality and post-harvest performance of fresh-cut broccoli. The present work evaluates the effect of the growing cycle (summer–autumn (SA), winter (W), winter–spring (WS), and spring (S)) and genotype on qualitative (dry matter, concentration of chlorophylls, carotenoids, and color) and antioxidative (ascorbic acid, dehydroascorbic acid, total phenol concentrations, and antioxidant capacity) traits of broccoli heads and minimally processed florets. The WS raw product showed the best color indices (L* = 38.6, C* = 9.3 and h° = 123.8) as well as the highest chlorophyll (0.23 µg mg⁻¹ fresh weight) but the lowest total phenol concentration (5.5 µg mg⁻¹ dry weight - DW), whereas the ascorbic acid level (2.3 µg mg⁻¹ DW) was comparable to or lower than that the other growing cycles. The WS florets confirmed their best visual quality, even showing an improved total phenol level after 14 days of cold storage. The climatic conditions experienced by broccoli plants grown in SA, W, and S periods were stressful as they resulted in a slight reduction in the visual quality of the heads, though only the SA florets showed a distinctive decay during storage. The lower post-harvest performance of SA grown broccoli was confirmed in all the tested cultivars, despite ‘Naxos’ seeming more tolerant. On the contrary, the greatest content of ascorbic acid (3.2 µg mg⁻¹ DW) in the W heads and of phenols (11.1 µg mg⁻¹ DW) in S heads was maintained during storage, thus preserving floret color.

中文翻译：

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收获季节和基因型会影响即食西兰花的头品质和保质期

收获前的气候条件和基因型可能对鲜切西兰花的头部质量和收获后性能产生重要影响。本工作评估了生长周期（夏秋季（SA），冬（W），冬春季（WS）和春（S））和基因型对定性（干物质，叶绿素浓度，类胡萝卜素，花椰菜头和加工最少的小花的抗氧化（抗坏血酸，脱氢抗坏血酸，总酚浓度和抗氧化能力）性状。WS原始产品显示出最佳的颜色指数（L * = 38.6，C * = 9.3和h°= 123.8）以及最高的叶绿素（0.23 µg mg ^-1鲜重），但总酚浓度最低（5.5 µg mg）^-1干重-DW），而抗坏血酸水平（2.3 µg mg ^-1 DW）与其他生长周期相当或更低。WS小花证实了其最佳的视觉品质，即使在冷藏14天后总酚含量也有所提高。在SA，W和S时期生长的西兰花植物所经历的气候条件令人感到压力，因为它们导致头部的视觉品质略有下降，尽管只有SA小花在贮藏期间显示出明显的衰退。尽管“ Naxos”似乎更能耐受，但在所有测试的品种中都证实了SA生长的西兰花收获后性能较低。相反，W头中的抗坏血酸（3.2 µg mg ^-1 DW）和苯酚（11.1 µg mg ^-1）的最大含量 在储存过程中保持S头的DW），从而保留小花的颜色。